A new study finds people who consume high levels of preservatives found in processed foods have higher risks of high blood pressure, heart attack and stroke.
That grab-and-go snack or frozen meal may be doing more than lasting longer on the shelf — it could also be raising your risk of heart disease.
A major French study tracked the dietary habits of more than 112-thousand adults for up to eight years and linked several common food preservatives to higher rates of high blood pressure and cardiovascular events.
People who consumed the most non-antioxidant preservatives — used to prevent mold and bacteria growth — had a 29% greater risk of hypertension and a 16% greater risk of heart attack, stroke, and angina, according to the results.
Those who consumed more antioxidant preservatives — used to keep foods from browning — were also 22% more likely to develop hypertension.
The researchers identified eight preservatives tied to high blood pressure, including sodium nitrite, potassium sorbate, and citric acid.
One additive — ascorbic acid, also known as E300 — was specifically linked to heart disease.
The authors say the findings support recommendations to cut back on ultra-processed foods and avoid unnecessary additives when possible.
Source: European Heart Journal
Author Affiliations: Université Sorbonne Paris Nord, Université Paris Cité, INSERM, INRAE, CNAM, Nutrition and Cancer Research Network, World Health Organization, Université de Toulouse, Hôtel-Dieu University Hospital, Assistance Publique-Hôpitaux de Paris, Institut Pasteur
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